Barbecue Secrets

I love
the gamy taste and silky texture of venison tenderloin, which needs
to be cooked rare to medium-rare. This recipe treats the venison
very simply, but dresses it up with a lovely, complex, old-school
British sauce that I found in The Joy of Cooking. Serve
this dish as a course on its own; it...

Easy to
make and quick to cook, quesadillas are the perfect party food.
Think of the soft flour tortilla as a palette upon which you can
paint beautiful taste-scapes for your guests. Or something like
that. Preparing a quesadilla is as easy as one, two, three, four,
five.

This is
a novel way to cook a classic cut of beef because it imparts an
unexpected smoky flavor (even more unusual if you use a cedar
plank). The key with cuts like this is to be careful not to
overcook. If you don’t want to plank your roast, you can easily
cook it using indirect heat. See...

This is
pretty close to my favorite steak. The earthiness of the cumin
seeds, the sharpness of the cracked pepper, the sweetness of the
onion and garlic granules, and the smoky, tart bite of the ground
chipotles create an explosion of flavor. Serve whole steaks with
beans, a slab of cornbread, and some...